Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

2019 ◽  
Vol 67 (17) ◽  
pp. 4876-4884 ◽  
Author(s):  
Shuang Chen ◽  
Chengcheng Wang ◽  
Michael Qian ◽  
Zhou Li ◽  
Yan Xu
Keyword(s):  
Aroma Compounds ◽  
Aroma Extract Dilution Analysis ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Quantitative Measurements ◽  
Aroma Recombination

scholarly journals Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments

RSC Advances ◽  
2018 ◽  
Vol 8 (42) ◽  
pp. 23757-23767 ◽  
Author(s):  
Jinyuan Sun ◽  
Qinya Li ◽  
Siqi Luo ◽  
Jinglin Zhang ◽  
Mingquan Huang ◽  
...  
Keyword(s):  
Quantitative Analysis ◽  
Active Compound ◽  
Aroma Compounds ◽  
Aroma Extract Dilution Analysis ◽  
Quantitative Measurements ◽  
Aroma Components ◽  
Aroma Recombination

The aroma components in Meilanchun sesame flavor style baijiu were identified by aroma extract dilution analysis (AEDA), quantitative analysis, aroma active compound recombination, and omission/addition experiments.

Characterization of the Key Aroma Compounds in Chinese JingJiu by Quantitative Measurements, Aroma Recombination, and Omission Experiment

2021 ◽  
pp. 129450
Author(s):  
Xizhen Sun ◽  
Jiawei Du ◽  
Yaqing Xiong ◽  
Qianwen Cao ◽  
Zhe Wang ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Quantitative Measurements ◽  
Aroma Recombination

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

2017 ◽  
Vol 233 ◽  
pp. 204-215 ◽  
Author(s):  
Yunwei Niu ◽  
Zhengmin Yao ◽  
Qing Xiao ◽  
Zuobing Xiao ◽  
Ning Ma ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Quantitative Measurements ◽  
Aroma Recombination
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